2 pkgs. Uncle Ben's White & Wild Rice*
4 c. chicken broth
1/2 pint half & half

That's about it, folks. Cook the rice mix per specifications. Place it in
a deep pot and add chicken broth (use homemade stock if you have it) and the
half & half. You may certainly add full cream if desired. Cover and heat
through. Tasty and filling; a good fall soup.

White & Wild Herbed Rice

I've been making and baking this for over 20 years. It's quite delicious.
And yes, I use butter. But the recipe does allow for those who use
margarine instead LOL

1/4 c. uncooked wild rice
3/4 c. uncooked long-grain white rice
3 Tbs. butter or margarine
1 Tbs. dried parsley
scant 1/2 tsp. bottled Kitchen Bouquet sauce
1/4 tsp. dried basil
1/4 c. diced celery
1 small onion, minced
2-1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. rubbed sage
4 oz. canned sliced button mushrooms*

Preheat oven to 350 degrees. In saucepan, melt butter and cook and
stirwild rice, celery and onion until vegetables are tender (*and 1/4 c.
fresh sliced mushrooms, sauteed with the celery and onion if not using
canned). Pour into ungreased 1-1/2 to 2 quart casserole. Heat broth to
boiling. Pour over wild rice mixture. Stir in parsley, salt, bouquet sauce,
sage, basil and mushrooms. Cover and bake 45 minutes. Stir in white rice.
Cover and bake until all liquid is absorbed, about 40 minutes longer. Remove
from oven and let stand covered 5 minutes. Stir well before serving.
Serves 8

Jill

"jmcquown" > wrote in news:5n6vhsFfqfvuU1
@mid.individual.net:

>
>
this works well with turkey as well

@@@@@ Now You're Cooking! Export Format

Creamy Chicken And Wild Rice Soup

Soups/Chowders/Stews

1 tablespoon vegetable oil
2 cups sliced mushrooms
1 3/4 cups onions, chopped
2 cloves Elephant garlic, sliced thinly
1 whole boneless /skinless chicken breast; chopped
8 cups chicken stock
3 cups cooked wild rice/white rice; **see note
1/2 teaspoon tarragon
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons cornstarch
-----Mixed In-----
2 tablespoons water; * see note
1 cup heavy cream
-----OR-----
12 -ounce can of evaporated fat-free milk
salt
1 large carrot bite sized
2 ribs celery bite sized
1 can corn nibblets drained

Cooked turkey works well in this

Heat the oil in a large saucepan and toss in the mushrooms, onions, and
garlic. Saute over high heat for 3-5 minutes.

Then add chopped chicken and stir until chicken is no longer pink.
Add the stock, cooked rice, other veggies and herbs.
Bring to a boil over medium heat. Stir in the dissolved cornstarch
slurry and keep stirring until thickened.

Stir in the cream, then turn down the heat*** and let the flavors blend
on
a simmer for about 5 minutes. When ready to serve, ladle into bowls

* The Corn Starch and water mixture is a thickening agent.

** The usual mix of rice is 3 parts long grain white rice too 1 part wild
rice. Note wild rice takes longer to cook than white. In this case it is
2/3 cup of raw white and 1/3 cup of raw wild rice.

*** Careful that the cream does curdle in the higher heat.... better to
turn down the heat count to 30 and then add the cream (if using an
electric stove).


** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore